摘要
‘柿鲜Ⅰ’药剂处理刚转黄的‘乾县火柿’,不但保持了硬度,而且保持了可溶性固形物和维生素 C 含量.常温下贮藏三个月后,“柿鲜Ⅰ_4一Ⅰ_7”处理的果实硬度都在5.6kg/cm^2以上.可溶性固形物在15%以上.好果率大于86.2%.“柿鲜Ⅰ_7”处理的好果率高达99.2%.常规脱涩后硬柿风味不变.多聚半乳糖醛酸酶(PG)和纤维素酶对柿果的软化有直接作用.“柿鲜Ⅰ”的保鲜机理主要是抑制果实内部乙烯产生和减小呼吸强度.抑制 PG 和纤维素酶的活性,从而减缓不溶性果胶和纤维素的水解.
The“Shixian”preservev had been used for the storage of‘QianxianHuoshi’persimmon in our two-year trials.A satisfactory result was ob-tained as follows,the“Shixian I” not only remained the firmness of the freshpersimmon fruit,but also it's concentration of soluble solid and VitaminC.After three-month stored in room-temperature the“Shixian I_4-I_7”re-mained the fruit firmness over 5.6kg/cm^2,the concentration of soluble solidabove 15%,the percentage of normal fruit more than 86.2%.The fruit tastenot changed.The effect of“Shixian I”was decresing the source of ethylene inside thefruit and it's breathing intensity,and depressing the znzyme activity suchas polygalacturonase and cellulase which accelerates the soften ang senesce,process of the fruit so that slows down the progress of hydrolysis of insol-uble-pectic and cellular.
出处
《果树科学》
CSCD
北大核心
1990年第3期141-146,共6页
Journal of Fruit Science
关键词
柿
乾县火柿
保鲜
贮藏
常温
Persimmon storage
‘Qianxian Huosh’
Preserver
Enzymes
Soften physiology
